I'm thrilled to partner with Lillet, one of my favorite French brands, to bring you these festive holiday recipes. Thank you for supporting the brands that support The New Baguette!Around this time last year, Rene and I were gearing up for a three-week holiday in Europe - first Poland, where I’d meet dozens of his family members, then France, where we’d be staying with my family in Paris and with his in Marseille.For a diehard Francophile like me, being in France feels like going back to the mothership, to create new memories and collect inspiration in the . . .
Vegan Gingerbread Loaf Cake (Made with Avocado!)
Mashed avocado - along with almond milk, molasses, and coconut oil - is what gives this vegan gingerbread loaf its moist and cakey texture.If the Northeast had an official winter activity and Watching Netflix On The Couch was not in the running, then baking would definitely take the cake (pun intended). Ever since the first hint of winter here in Syracuse, I've had an undeniable urge to bake every single weekend. It doesn't help when I can see fluffy snowflakes flurrying outside through our kitchen window, which further deters me from going out and makes the inside . . .
Video: Sweet Potato-Tahini Dip with Za’atar from Friendsgiving
Continuing on with Friendsgiving Month here on TNB, I've got something new and fun to share with ya'll today: a video! That's right. I've been unofficially scheming about launching a YouTube channel as an addition to my blog for a while now and thought, what better way to start than by showing you a recipe from my new cookbook?So without further ado, ta-da! The printable recipe is just below. If you like this video, please give it a thumbs-up and subscribe to my channel. Your support means the world to me!https://www.youtube.com/watch?v=JaV8AHS3las . . .
My 3pm Fix: Crunchy Salted Peanut Butter Granola Bars
These homemade peanut butter granola bars are the perfect way to satisfy that midday craving for something sweet and crunchy. Just 6 ingredients needed!Something happens to me at 3 o’clock every day during work. I get a ravenous craving for something simultaneously sweet, salty and crunchy. In my past life (before I cared about eating healthfully), I would've raided my cupboards for salty pretzels, soft-baked Chips Ahoy cookies, and oh, maybe even peanut M&M’s. Mmm… But by now, I’ve learned to satisfy the craving with a handful of roasted nuts and dried fruit, . . .
Toasted Coconut-Mango Creamsicles for #PopsicleWeek
These vegan mango popsicles are made with coconut milk and toasted coconut, which pair perfectly with refreshing mango on hot summer days.My childhood home was 10 minutes away from the beach by foot. From late spring up until September 1st - the first day of the Ukrainian school year - my mom would take my sister and I to the beach every single day. To clarify, she took us as well as a handful of other neighborhood kids; other times, we'd be taken by someone else's mom. Most days we'd get there by 8 a.m. to claim the coveted spot as close to the water as . . .
Vegan Coconut Banana Bread with Mashed Avocado
If there is one edible indulgence I feel completely lukewarm about, it is frosted cake. Chewing through a mouthful of buttery frosting is such an unpleasant sensation to me. Instead, true to my eastern European roots, I prefer bready, dense, plain cakes. In fact, this year for my birthday Rene baked me a pound cake as a surprise. When I asked where he got the recipe, he said "Plain dry cake dot com." Of course he was joking, but it did prove how well he knows me and I was very touched. (The site doesn't actually exist but I vouch for its creation!)Along with . . .
Cooking From Cookbooks: Thai Peanut Hummus with Crudités
Phoebe Lapine is someone I've admired for a long time. With her blog, Feed Me Phoebe, she manages to strike a balance between personal stories filled with self-deprecating humor, and seriously creative yet good-for-you recipes that make you go, "Hmm, why didn't I think of that?" When I finally got to meet her in person - when we co-taught a course on food blogging at NGI - I was thrilled to learn she was just as cool in 3D as she is on the interwebs (always a relief, isn't it?).Aside from writing an award-winning blog, Phoebe is also a culinary instructor, . . .
